Distinguished Professor of Food Science, David Julian McClements, Releases a New Book

ERIC DECKER RECEIVES A TOP HONOR IN FOOD SCIENCE

New Genetic Discovery Aids in Understanding How to Treat Deadly Infections from Fungus

UMass Amherst team identifies genes involved in a harmful, paradoxical drug effect

A research team led by a University of Massachusetts Amherst scientist has made a significant genetic discovery that sheds light on the use of the drug caspofungin to treat a deadly fungal infection, Aspergillus fumigatus, which kills some 100,000 severely immunocompromised people each year.

THE BITTER TRUTH: The taste of some medications depends on variations in bitter receptor genes

2022 Food Science Ice Cream Contest

DEVELOPING THE FOODS OF THE FUTURE

Pragathi Kamarasu Wins Fellowship to Foster Food Safety

Kamarasu is collaborating with Food Science Extension Associate Professor Amanda Kinchla on a research project that’s funded by a Food Safety Fellowship she received in September from the Capital Area Food Protection Association (CAFPA), with sponsorship from the Kikkoman Biochemifa Corporation.

Her research will involve conducting surveys and leading workshops designed to encourage produce-handling professionals to stay abreast of and follow CDC-recommended cleaning and sanitation practices. It will also include investigating the role ATP testing can play in ensuring better sanitation of processing equipment.

PhD candidate receives predoctoral fellowship

Food science Ph.D. candidate Cassandra Suther has received a prestigious predoctoral fellowship of $180,000 from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA) to study the effect of norovirus on the development and severity of food allergies.

Suther was doing an experiment, focusing on a well plate containing multiple small cavities, when she received the news about her fellowship over email. “I was so excited I dropped my 96-well plate in the sink,” she recalls. “Luckily, it was fine. It is such an honor to receive the award and I look forward to conducting the research.”

Suther is set to complete her doctorate next year and plans to continue allergy research at UMass Amherst. “After that, I want to work in a government laboratory and pursue academic editing,” she says.

Annual ice cream contest reveals new flavors

Jeanette Manship tastes her winning ice cream

Italian Lemon Dream, featuring mascarpone and a blueberry swirl, took first place in the conventional ice cream category; Dairy-free Blueberry Muffin, with an oat milk base, was the no-moo top pick; and Chicha Morada, a frozen version of the traditional Peruvian fruit juice made from purple corn, was the winning sorbet.

Partnership to develop sustainable food products

The University of Massachusetts Amherst is among nine institutions chosen to collaborate with Big Idea Ventures to help develop and commercialize new, sustainable food products and agricultural innovation that will fuel economic development in rural communities, the New York City-based venture capital firm announced Tuesday.

In January, Big Idea Ventures launched the Generation Food Rural Partners (GFRP) fund, a $125 million target fund that aims to accelerate the commercialization of groundbreaking, university-developed intellectual property involving “the new food space.” North Carolina State was the initial collaborator.

“Big Idea Ventures is a good match for us,” says David Sela, associate professor of food science and director of the Fergus M. Clydesdale Center for Foods for Health and Wellness. “We’re into sustainability; we’re into innovation; we’re into real-world solutions; and that’s where our interests align.”

Department of Food Science

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